- Roughly cut the pumpkin in sizeable chunks. Sprinkle some cinnamon powder and roast them in some oil on low heat in a pan for a couple of minutes.
- Transfer them to a baking tray, sprinkle sugar and bake for another 20 mins at 180°C. Cool and smash them using a fork.
- Melt chocolate and butter together. Keep aside to cool.
- Sift all the dry ingredients – flour and baking powder & keep aside.
- In a mixing bowl, beat the softened cream cheese for a few minutes. Then add the pumpkin puree and whisk to remove any lumps until smooth.
- Now add sugar, whole egg and the ground spices. Whisk on high speed till light and fluffy. Keep aside.
- Beat whole eggs and sugar together till light and fluffy. Mix the cooled chocolate mixture.
- Add the dry ingredients to the chocolate and beaten egg mixture and fold in properly.
- Transfer into a greased baking pan and spread evenly. Top the chocolate batter with the pumpkin cheesecake mixture and spread evenly. Tap to remove the bubbles.
- Bake in a pre-heated oven @170°C for 40 mins.
- Let it cool and chill overnight in the fridge for the cheesecake to set firmly.
- Slice and enjoy with a hot shot of espresso or any ice-cream of your choice.
Pumpkin Cheesecake Brownies
#myrecipe
By Bithi Bhargava
May, 6th
638
Servings
6 persons
Cook Time
1 hr
Ingredients
9
- 11
Ingredients
- Pumpkin puree
- Cream cheese
- Castor Sugar
- Eggs
- Dry ginger powder
- Ground cinnamon
- Olive oil
- Refined flour
- Dark chocolate
- Butter, salted
- Baking powder
Instructions
Notes/Tips
1. One may use canned pumpkin puree instead of homemade. 2. Feel free to choose the chocolate of your choice for the brownies. 3. Adjust sugar depending on the sweetness of the chocolate and your taste.
